You won’t believe the delicious end result of this pasta. Cream and stock infuse the spaghetti with beautiful sauciness and flavour, leaving you with perfect strands of pasta covered in silky mushrooms and caramelised cherry tomatoes.
Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
tinned cherry tomatoes
spaghetti pasta(ContainsGlutenMay be presentEgg, Soy)
panko breadcrumbs(ContainsGlutenMay be presentSoy, Peanuts, Tree Nuts, Milk, Sesame)
garlic & herb seasoning
vegetable stock powder
grated Parmesan cheese(ContainsMilk)
Preheat the oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Thinly slice the button mushrooms. Drain the tinned cherry tomatoes. Place the tomatoes and balsamic vinegar on an oven tray lined with baking paper. Toss to combine, then roast until the tomatoes are caramelised, 15-20 minutes.
While the tomatoes are roasting, cook the spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the spaghetti and return to the pan. Drizzle with olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients) and 1/3 of the garlic, stirring occasionally, until fragrant and just toasted, 3-4 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the sliced mushrooms until browned, 4-5 minutes. Add the garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. Add the longlife cream (see ingredients), some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), the vegetable stock powder and 1/2 the grated Parmesan cheese. Stir to combine, then simmer until reduced slightly, 2-3 minutes.
While the sauce is cooking, thinly slice the herbs. Roughly chop the salad leaves. When the sauce is done, add the cooked spaghetti and an extra splash of reserved pasta water, then toss to coat. Add the roasted tomatoes, herbs and salad leaves and stir through until just wilted, 2-3 minutes. Season to taste. TIP: Seasoning is key in this dish, so taste and add some more salt or pepper if you like!
Divide the creamy mushroom and cherry tomato spaghetti between bowls. Top with the garlic pangrattato and remaining Parmesan cheese.